Chef Rafael Ubior: Fusing Puerto Rican and Nikkei Flavors at Sur Barra Nikkei

Chef Rafael Ubior, the visionary behind Sur Barra Nikkei, has crafted a vibrant culinary journey rooted in Puerto Rican tradition.

Raised in a modest home, his passion for cooking was sparked unexpectedly, inspired by the Food Network and a deep curiosity to create. Despite following a traditional educational path, Ubior’s love for the kitchen became undeniable.

Today, as head chef at Sur Barra Nikkei, he masterfully fuses the rich flavors of Puerto Rican cuisine with the precision and innovation of Japanese-Peruvian Nikkei gastronomy. His commitment to bold flavors, sustainability, and a collaborative kitchen environment has solidified his place as one of Puerto Rico's most dynamic culinary leaders.

Read about other local chefs reinventing Puerto Rican gastronomy

Shrimp nigiri dish from SUR Barra Nikkei — The menu at SUR Barra Nikkei expertly blends the flavors of Peru and Japan.

Exploring Culinary Paths

What sparked your passion for cooking?

Joy sparked my passion for cooking. I didn’t grow up in a foodie household—we lived simply but happily. As I approached high school graduation, the Food Network caught my attention, and by the time I started college, my curiosity about creating and cooking kept growing. Although I wanted to attend culinary school, my parents encouraged me to pursue a bachelor’s degree first. After college, my first job was in a kitchen, and from that moment, my life’s purpose became clear: to cook and change lives through food.

Rafael Ubior crafts a plate in his kitchen — Don't miss the Japanese- Peruvian fusion at SUR Barra Nikkei.

Culinary Style and Philosophy

How do you define your approach to cooking?

My approach to cooking centers around a simple, clean slate of flavors. I define this approach as embracing a balance of flavors that are light yet fulfilling, while also being conscious of food waste and utilizing it to cultivate creativity.

Can you explain your culinary philosophy?

My culinary philosophy is straightforward: when we work together towards a common goal, it becomes part of our lives. Being a cook is a privilege because it allows us to impact others in meaningful ways. I believe in treating ingredients and my colleagues with the utmost respect, knowing that this positive energy will spread and create something even greater.

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SUR Barra Nikkei is the perfect spot for a mix of cultures and innovation.

Influence of Puerto Rican Culture

In what ways do Puerto Rico’s culture and locales shape your culinary creations? How do you balance traditional methods and innovative practices in your kitchen?

At our main restaurant, Sur Barra Nikkei, we specialize in Nikkei cuisine, a fusion of Peruvian and Japanese flavors, and we aim to keep it as authentic as possible. Additionally, at our other restaurant, High Kitchen—which started as a food truck—we celebrate Puerto Rican culture. Dishes like chicharrones de pollo (deep-fried chicken bites), bistec encebollado (steak with onions), carne frita (deep-fried pork), mamposteao, and tostones (deep-fried plantain) showcase the Island’s vibrant flavors. While we embrace modern techniques like sous vide cooking, we also stay true to traditional methods like sautéing, maintaining a balance between innovation and authenticity.

Must-Try Dishes

What is one signature dish every visitor should experience at your restaurant?

One signature dish is Paracas, our nigiri made with local giant squid, known as Calamar Diamante. This dish is a surge of flavors, each more delightful. It presents itself as a pleasant surprise, bursting with intriguing elements, a medley of textures, and an effective approach to our zero waste principles.

A savory plate of mofongo at a restaurant in Old San Juan. — *Mofongo* is a traditional Puerto Rican dish made from deep-fried green plantains.

Puerto Rican Cuisine Essentials

From your perspective, which dish best represents Puerto Rican cuisine and why?

Mofongo con caldo y carne frita encebollada. I believe this dish is a delight, a complete explosion of flavors and textures with the simplicity of the frying method, yet it requires an abundance of love and care in its preparation beforehand.

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Visitor's First Bite

What dish would you recommend to someone new to Puerto Rican cuisine?

For someone new to Puerto Rican cuisine, I would recommend bistec encebollado with tostones or mamposteao.

Do you have any advice for those dining in Puerto Rico for the first time?

I recommend seeking out restaurants that offer specials based on seasonal products. This is the best way to experience Puerto Rico's freshest and most authentic flavors. Eating seasonally ensures that you’re tasting ingredients at their peak flavor.

Local Dining Favorites

Could you share a few of your favorite local eateries?

Some of my favorite local spots include Cocina al Fondo, Vianda, Verde Mesa, and Casita Blanca.

Inside view of the Museo de Arte de Bayamón — View world-renowned works of art at the Museo de Arte de Bayamón.

Hometown Pride

Which municipality in Puerto Rico do you come from, and what do you cherish most about your hometown?

I’m from Bayamón. What I cherish most about my hometown is the chicharrón and our basketball team, Los Vaqueros.

Local Exploration Recommendations

Where should visitors go, or what activities should they try when visiting your town?

When visiting Puerto Rico, I recommend exploring the island’s diverse landscapes—our rivers, mountains, and beaches are incredible. A must-do is hiking through the beautiful El Yunque National Forest. I also suggest horseback riding and snorkeling to fully enjoy Puerto Rico’s stunning natural backdrop.

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